Fricassée de Lapin aux Artichauts

• 1 rabbit, cut into serving pieces
• 1 bottle of dry white wine
• 100 g/

In a bowl, combine the wine, carrots, sliced onions, garlic and bouquet garni. Put in the rabbit pieces and leave to marinate for 12 hours.

Drain the marinated rabbit and pat dry. Heat the duck fat in a large shallow saucepan, put in the rabbit pieces and seal on all sides. Add the button onions and ham, and cook over medium heat for 5 minutes, then sprinkle on the flour and cook for an